You probably know that a good head of cabbage is firm, heavy for its size, and free of blemishes and wilted leaves. In addition, red, green and napa cabbage should have tightly packed leaves. Choosing a cabbage is straightforward, but do you know how to store it? This guide can help you prevent spoilage, reduce food waste and that saves you money!
Good to know: During the winter, cabbage makes a suitable stand-in for leafy greens, offering freshness and crispness. Try shredded cabbage instead of chopped lettuce in tacos, nourish bowls or pitas.
Cabbage is one of the best healthy buys at the grocery store, and because it’s a long-lasting veggie, there’s less chance it will go to waste. Here are some storage tips to maximize the freshness of cabbage.
Raw red, green or Savoy cabbage: When stored in a vented plastic bag or moisture-proof bag, these types of cabbage will keep for one to two months in the fridge.
Raw napa cabbage (also called Chinese cabbage or sui choy): Napa cabbage will only last for four to five days in the fridge. Store it in a vented plastic (or moisture-proof) bag.
TIP: Don’t wash or cut cabbage until you’re ready to use it. Once it’s cut, use cabbage within three days, or cook and freeze it for use later.
Pre-shredded cabbage: Store shredded cabbage in its original packaging in the fridge and use it by the best-before date.
TIP: Minimize food waste by using up your more perishable veggies early in the week, and your longer-lasting veggies, like a whole cabbage, later in the week.
Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days. You can also freeze cooked cabbage in an airtight container for up to 10 months.
TIP: Once thawed, cooked cabbage will keep in the fridge for three to four days. It’s best used in cooked dishes.
5 ways to use leftover cooked cabbage
To help keep your food budget in check, consider the many ways you can use budget-friendly cabbage in your meal plans, including leftover cooked cabbage.
Sauté finely chopped cooked cabbage in a little butter and enjoy it as a side dish.
Finely chop cooked cabbage and use it to make stuffing for dumplings.
Add cooked cabbage to a veggie curry.
Try “Irish potatoes,” also known as champ or colcannon: add chopped cabbage to mashed potatoes.
Add chopped cooked cabbage to canned soups for a veggie boost.
Nutrition hack: One cup of cooked cabbage provides 60% of the daily value for vitamin C, which boosts the iron we absorb from plant-based foods and helps to keep our immune system in tip-top shape.
Store it in a vented plastic (or moisture-proof) bag. TIP: Don't wash or cut cabbage until you're ready to use it. Once it's cut, use cabbage within three days, or cook and freeze it for use later. Pre-shredded cabbage: Store shredded cabbage in its original packaging in the fridge and use it by the best-before date.
Cabbage is best stored whole and unrinsed until you're ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, place it in a plastic bag in the crisper drawer of your fridge.
Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper drawer of your refrigerator. Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.
Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag. For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.
“How long can a head of uncooked cabbage sit out on your countertable?” As long as the room isn't too warm (in a hot humid climate with no AC, if you are comfortable and not sweating) it will keep for at least a week or more. Some of the outer leaves may get “icky”, but you can just peel those off and discard them.
Be sure to wrap it tightly in plastic wrap, a large plastic bag, or in an air-tight food storage container. The key is to lock in moisture to avoid oxidation, so your cabbage can stay fresh over the next few days.
If you have a partial head of cabbage, be sure to store it in an air tight container to lock in moisture and minimize air getting to it. Use a head of cabbage within a month, though they can last for up to two months when stored properly.
Frozen cabbage is the best choice for raw uses of the vegetable, such as cookout favorites like coleslaw or a classic variation we love – South Carolina Slaw, but will work great if you plan on eventually cooking it. Frozen, shaved cabbage is great for adding to stir-fries and soups, no thawing needed.
If there are just a few worms, hand-picking can take care of them. Collect them in a pail of soapy water to kill them. Another treatment for a minor population of cabbage worms is neem oil. While you won't kill the insects directly, it prevents them from feeding on your plants.
The outer leaves of the cabbage head work to protect the inner and more tender leaves, especially helping with moisture retention. Do not wash cabbage until you are ready to use it. Refrain from washing before storing. Cabbage can store well in a hydrator drawer.
Frozen raw cabbage will have a better, more crisp texture when it's thawed. Just make sure to use it within 6-8 weeks of freezing. You can freeze cabbage heads whole, in halves, or in quarters. You could also go ahead and shred the cabbage first, then freeze it.
Luckily, it is easy to tell if shredded cabbage has spoiled. The texture will change from fresh and crisp to soggy and wet. Additionally, the leaves will start to shrivel and may take on a grey or black color along the cut edges. If there is any excess moisture, this can lead to a funky smell or mold.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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